Archive | October, 2012

Hurricane Yeast Water Sourdough Corn Rye Bread

29 Oct

The storm is upon us as I try to write this post before losing power.  Hurricane Sandy is set to touch down in a few hours but already the wind is howling and the water is starting to rise over the docks on Long Island.

I baked this rye bread yesterday in preparation for possibly not having any bread or water for a while. Fortunately it came out as good as I could hope with the addition of a corn slurry added which added some nice moisture to the overall bread.

I built up a yeast water starter using white rye and pumpernickel flour in two builds and also used some of my existing AP sourdough starter as well.

Directions for Yeast Water Levain

Yeast Water Starter Build 1

40 grams White Rye Flour (KAF)

40 grams Pumpernickel Flour (KAF)

80 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

100 grams Pumpernickel Flour

100 grams Yeast Water Starter

Main Dough Ingredients

345 grams Rye Starter from above

80 grams AP Sourdough Levain Refreshed (65% Hydration)

305 grams First Clear Flour (KAF)

75 grams Potato Flour (Bob’s Red Mill)

100 grams Pumpernickel Flour (KAF)

85 grams Corn Flour (Bob’s Red Mill)

50 grams Rye Chops

141 grams Corn Slurry (1 small can of corn put in food processor for about 30 seconds, water drained before processing)

22 grams Pistachio Oil (You can sub Olive Oil or Vegetable Oil or any nut oil)

18 grams Seas Salt or Table Salt

350 grams Water at Room Temperature

Procedure

Mix the starters (levains) with the water to break them up in your mixer or by hand.  Next mix the flours, and rye chops with the starters in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20-30  minutes.   Next  add the oil, salt, and the corn slurry mix for 4 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 1 minutes.   The dough should have come together in a ball and will be pretty sticky from the high percentage of rye flour.

Next take the dough out of the bowl and place it an oiled bowl or container.  Do a stretch and fold and rest the dough for 30 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 30 minutes.  Do one more stretch and fold and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  I used my baker’s couche to let the batards rise.  Just make sure to not let them over-rise.  Note this dough is going to be very sticky so resist the urge to use too much flour just use enough to prevent sticking.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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Pain au Levain 36 Hour Sourdough Horseshoe Miche

22 Oct

Following up on the success I had with the 36 hour Durum Semolina SD bread I made last week I wanted to try a Pain au Levain version and see if I could get similar results.

I have been waiting for the right bread to use my new square-shaped cake pan with a middle column.  Unfortunately this didn’t really work the way I hoped and instead of a square loaf with a hole in the middle I ended up with a horseshoe-shaped loaf and a pretty big one at that!

Using this time intensive 36 hours plus technique I learned from TxFarmer’s blog posts I have to say I was very happy with the final result. The dough was again nice and silky to work.  The crumb was nice and open with a nice crisp and dark crust.  The taste from the sprouted whole wheat in the levain along with the spelt in the final dough provided a nice earthy and nutty flavor to this bread.

Directions

 Starter Build 1

30 grams Seed Starter (Mine is a 65% White AP starter)

22 grams Spouted Whole Wheat or Regular Whole Wheat Flour

38 grams French Style Flour (KAF or AP Flour)

60 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.    If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

 Starter Build 2

All Starter from Build #1:

100 grams French Style Flour

37 grams Sprouted Whole Wheat

100 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around  4 – 6 hours.  The starter should almost double when ready to proceed.    If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

300 grams  Starter  from above (note: you should have a small amount left over)

150 grams Whole Spelt Flour

700 grams French Style Flour (KAF)

20 grams Seas Salt or Table Salt

590 Ice Water

Procedure

Mix the flour and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 20 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired.  I made a battard and placed it in my square pan.

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

Score as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 205 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

 

Durum Potato Rolls

20 Oct

I have not made any rolls in a while and since my wife insisted on some “simple” rolls for our lunch sandwiches this weekend I decided to whip something up using instant yeast instead of my sourdough starter or yeast water starter.

I had some left over mashed potatoes so I wanted to use those in the recipe.  I love using Durum flour in my breads so I used an almost 50% mix of Durum with a high protein flour from KAF, called Sir Lancelot to offset for the lower protein content in the Durum flour.

I recently purchased some Avocado Oil so of course I needed to add some in this recipe along with some Agave Nectar for a little sweetness.

The dough was retarded overnight for added flavor and baked this morning.

I do have to say they came out as good as I could have expected.  They are nice and soft and tasty and are going to make a perfect sandwich roll for sure.

Ingredients

400 grams Sir Lancelot Flour (KAF, you can substitute Bread Flour)

374 grams Durum Flour (Do not use fancy Semolina as it is to gritty)

112 grams Mashed Potatoes with Skins

227 grams Water 85 – 90 degrees

255 grams Milk at room temperature

14 grams Instant Yeast

57  grams Avocado Oil

14 grams Seas Salt or Table Salt

60 grams Agave Nectar

Directions

Mix flours with yeast to combine.  Next add remainder of the ingredients .  Mix on low-speed or by hand for 1 minute and let the dough rest for 5-10 minutes to absorb the flour.

Next mix the dough for another 3 minutes on #2 (If you have a dough hook switch use for this step).  The dough should come together and be scraping the side of the mixing bowl and be nice and fairly smooth but still tacky.

Remove the dough to your work surface and knead by hand for 1 minute.  Do about 3-4 stretch and folds and put in a well oiled bowl or container with a cover.  Put it in your refrigerator immediately.

You can keep it in your refrigerator for about 24 to 36 hours.  I ended up baking it in the morning so it was only in my refrigerator for around 14 -15 hours.   The dough should double while in the refrigerator.

When ready to bake the rolls or bread, take it out of the refrigerator and immediately weigh out your pieces or loaves and shape as desired.  I made rolls and let them rise for 1 hour on a cookie sheet with parchment paper.

After 45 minutes turn your oven up to 350 degrees F. and prepare your rolls as desired.  I beat 1 whole egg mixed with a little water and put an egg wash on each roll.  I also added some toasted onions to some and some dried cheese mix on some as well.  At the 1 hour or so mark pop them in the oven and turn once after about 15 minutes.  These should take about 25 minutes to cook thoroughly.

Let them cool on wire rack for at least half an hour before digging in if you can wait that long.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Durum Semolina 36 Hour Sourdough Bread

15 Oct

A few weeks ago I finally had some good results with TxFarmer’s 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out.  I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe.  I followed the same basic method for mixing and retarding the dough with some slight modifications including using my mixer for the initial mix.  I doubled the recipe from the baguette recipe so I could make 2 large boules.

The end result was a nice open crumb with an excellent crunchy crust and a nice buttery flavor.  I do have to say while mixing this dough following this method it created one of the smoothest and most silky dough I have made to date.

Directions

Semolina Starter Build 1

30 grams Seed Starter (Mine is a 65% White AP starter)

60 grams Durum Flour (Do not use the Fancy Course Semolina)

60 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.    If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Semolina Starter Build 2

Add to Build 1 Starter:

100 grams Durum Flour

100 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around  4 – 6 hours.  The starter should almost double when ready to proceed.    If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

300 grams Durum Starter  from above (note: you should have a small amount left over)

400 grams Durum Style Flour (KAF)

150 grams Whole Spelt Flour

300 grams French Style Flour (KAF)

20 grams Seas Salt or Table Salt

590 Ice Water

Procedure

Mix the flour and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 20 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired.  I made 2 boules and placed them in their respective baskets.

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 205 degrees F. you can remove them from the oven.  .

Let the loaves cool down for at least an 3 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

Mookie’s Hot Chocolate Potato Sourdough Bread

14 Oct

Mookie likes to get his way and when he wants something he lets me know it.  For example, when he wants breakfast he will knock everything he can off of my night stand until I get up and feed him.  When he wants dinner he will flop down by the door when I come home and insist on a belly rub until he is satisfied and then run to the kitchen and yell at me to feed him.

Here is my belly…what are you waiting for?

He will wait by the closet in the kitchen where the food is until he is satisfied that the can of food I have chosen meets his standard.  So I really didn’t have a choice when Mookie told me he was tired of not having a bread named after him and if I didn’t rectify the situation there would be serious consequences.

For this reason and this reason alone, I present to you a bread worthy of its namesake.  Mookie loves hot cocoa and he is a big potato fan as well.  This bread also has some espresso powder, pistachio oil, and assorted flours since Mookie has a sophisticated palate.

Mookie did insist on having the bread have his likeness on it, so since I don’t have a cat mold I used a cookie cutter to make a bread cookie to adorn the top of the bread.  I am not sure if he approves of how it looks since it doesn’t have any white in it, but he said he will overlook that if it tastes good.

I am happy to report that the bread is nice and moist and you taste the espresso powder and a hint of the hot chocolate.  The rye chops and First Clear flour along with the Oat flour and White Rye give this bread a nice earthy flavor that Mookie liked so much he refused to share it with his brother and 3 sisters.

I made 1 large boule with this recipe but you can easily make 2 smaller loaves if desired.

The total hydration of this dough is 71% which made a nice wet dough and a final moist loaf.

I used my standard 65% AP starter for this recipe.

Directions

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

200 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)

50 grams Wheat Germ

150 grams First Clear Flour (KAF)

70 grams Oat Flour (KAF)

100 grams White Rye Flour (KAF)

70 grams Rye Chops

260 grams Mashed Potatoes (I added a little Greek Yogurt to smooth it out)

14 grams espresso Powder

25 grams Pistachio Oil (You can sub Olive Oil or Vegetable Oil or any nut oil)

16 grams Seas Salt or Table Salt

350 grams Hot Chocolate (Cooled to Room temperature)

Plus 65 grams Water at Room Temperature

797 grams Total Flour

566 grams Total Liquid

71% Hydration

Procedure

Mix the flours, and rye chops with the hot chocolate  in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20-30  minutes.   Next cut the starter into small pieces and add to the flour mixture in the bowl and also add the oil, salt, potatoes and the water.  Mix for 4 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 1 minutes.   The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface or as in this case place it in an oiled bowl or container.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours (if it is already in a bowl just make sure to cover it).   After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Just make sure to not let them over-rise.

I saved a small piece of dough and used a cat shaped cookie cutter to create the Mookie decoration.

I let this rise covered with a towel and when ready to bake the loaves I glued it on the loaf with some water.  In hindsight I should have adhered the dough better as it kind of puffed up and looks like a handle.  Hey, I guess that could be a new concept….a built-in carry handle for your loaf of bread!

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.  Since this was one large loaf it took about 45 minutes to bake.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

I put on this stupid costume so where is my treat!

 

Coconut Yeast Water Challah

7 Oct

I have wanted to try my hand at a Challah made with a Yeast Water starter for a while so I decided to give it a try this weekend.  Naturally I needed to change it up a bit more and added some shredded coconut and used coconut water in place of the liquid.

I figured since today really finally feels like Fall it warranted using a nice fall themed cake pan for this bread.  This is the first time I successfully used a cake pan/bundt pan for a bread.  I was planning on removing the dough from the pan before baking, but the dough was very moist so I was afraid I would ruin it if I tried to un-mold it before baking.

I was very happy with the way this bread turned out.  It has nice sweet flavor from the honey and coconut and the mold worked perfectly as the bread easily popped out after it was finished baking.

Procedure

I used a combination of my white sourdough starter which I keep at 66% hydration and did a 3 stage build with my fruit flavored yeast water starter.

Yeast Water Starter Build 1

60 grams AP Flour (KAF)

60 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

60 grams AP Flour (KAF)

60 grams Yeast Water Starter

Main Dough Ingredients

240 grams  Yeast Water Starter (all of the starter from above)

844 grams European Style Flour (KAF)  (You can substitute Bread Flour with a little White Whole Wheat)

35 Grams Shredded Coconut

170 grams Egg Yolks

71 grams Vegetable Oil

21 grams Pure Vanilla Extract

19 grams Salt (Sea Salt or Table Salt)

66 grams Honey

390 grams Coconut Water at Room Temperature

Procedure

Mix the flour with the egg yolks, starter,  and 340 grams of the coconut water for about 1 minute.   Let the dough autolyse for 30 minutes to an hour in your bowl covered with a cloth or plastic wrap.  Next add in the salt, oil and honey, rest of the coconut water and mix on speed #1 for 3 minutes and #2 for 2 minutes or by hand.  This dough is very wet but it should start to come together after mixing but will still be very wet.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  Place the dough in an oiled bowl after the rest and do another stretch and fold and cover the dough in the bowl and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  (If the dough is still too lose, you can do several more stretch and folds until you are ready to put in the refrigerator). After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  (Note: this dough is very moist and you may want to add more flour, but try to resist or you will make it too dry.  It will firm up while in the refrigerator overnight.)

The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.  After 2 hours form the dough into your desired shape and put them in floured bannetons, bowls or you can braid and make a traditional style Challah.  I decided to use a cake pan which I sprayed heavily with baking spray and after forming the dough into a rough oval I placed the dough in the pan and covered it with a moist towel.

Set your oven for 450 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 350 degrees.  Bake until the loaf reaches an internal temperature of 200 degrees F. which in this case took about 1 hour and 10 minutes.  If you make it as a free-from loaf it will probably take  a lot less time.

Let the loaves cool down for at least an hour or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

TxFarmer’s 36-Hour Baguettes

3 Oct

 A couple of weeks ago I tried TxFarmer’s 36 hour sourdough version but I had some issues transferring the rested baguettes to my oven and the results were less than stellar.  After experimenting with a different formula for a couple of bakes I decided to go back to this recipe and see if I could get some better results.

I think this time I achieved something close to the crust and crumb that TxFarmer creates.  These ended up being the best one’s I’ve made to date and tasted excellent with a nice light and crisp crust and chewy crumb.  The only thing I need to improve is my shaping and transferring from the couche to the peel and baking stone.  I just purchased a new larger couche and flip board so I’m anxious to see how that turns out.

I also want to try this formula with some changes and additions and see if I can still get a nice open crumb.  I also want to try this in a batard and boule when I get a chance, but maybe with a slightly lower hydration.

For the recipe and directions please visit TxFarmer’s blog post above.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Misty wants you to know she prefers mice to bread any day.